Ingredients
500 g all-purpose flour
160 g confectioners' sugar
225 g butter, softened
675 g white sugar
1.5 tsp salt
60 g all-purpose flour
4 eggs, beaten
675 g chopped fresh rhubarb
Directions
Step 1
Preheat the oven to 175°C (350°F). In a medium bowl, mix 500g of flour, confectioners' sugar, and softened butter until a dough forms. Press the dough into the bottom of a 23x33 cm (9x13 inch) baking dish.
Step 2
Bake for 10 minutes in the preheated oven. Meanwhile, in a large bowl, whisk together white sugar, salt, 60g of flour, and beaten eggs. Stir in the chopped rhubarb to coat. Spread the mixture evenly over the baked crust.
Step 3
Bake for an additional 35 minutes in the preheated oven, or until the rhubarb is tender. Allow it to cool, then cut into squares to serve.